Nectar Syrup is made and used in New Orleans.
It has an almond-cherry flavour or almond-vanilla flavour. Some people taste one, some the other. Some find the taste reminiscent of the syrup in a jar of North American maraschino cherries.
You can buy it in bottles in New Orleans, or make it yourself.
Nectar Syrup can be used as a topping for ice cream, for ice cream sodas, or be used in cocktails, or drunk on ice with soda water. It can also be used as a flavouring in cakes and icings.
There are two versions; 1 uses milk.
Cooking Tips
Version 1:
1 1/2 cups (12 oz / 350g) white sugar
3 cups (24 oz / 700 ml) water
1/2 can sweetened condensed milk
2 tablespoons vanilla extract
2 tablespoons almond extract
2 teaspoons red food colouring
Mix sugar and water in a pot, bring to a boil, lower to a simmer and simmer for a few minutes until sugar is dissolved and syrup has thickened a bit. Remove from heat and let stand to cool. When cool, add all the remaining ingredients, mix. Store in refrigerator. If you wish, you can double the recipe. Makes 3 cups / 24 oz / 700 ml.
Version 2:
3 cups (24 oz / 700g) white sugar
1 1/2 cups (12 oz / 350 ml) water
1 teaspoon vanilla extract
2 tablespoons almond extract
1/2 teaspoon red food colouring
Mix sugar and water in a pot, bring to a boil, lower to a simmer and simmer for a few minutes until sugar is dissolved and syrup has thickened a bit. Remove from heat and let stand to cool. When cool, add all the remaining ingredients, mix. Store in refrigerator. If you wish, you can double the recipe. Makes 2 cups / 16 oz / 475 ml.
History Notes
For history, see “Nectar Soda.”